Post on 11-Apr-2018
A showcase of culinary excellence at the
YTL group of hotels and resorts, this book is much more
than a restaurant review or a recipe collection. Delving
into the culture of a variety of cuisines, stretching
from Malaysia and Southeast Asia into China, Japan
and Europe, it takes readers on a gastronomic journey.
Beginning in Malaysia, the heart and home of the
YTL group, it showcases both island resorts and city
heritage hotels and restaurants, all the while giving an
overview of Malay cuisine. Recipes for traditional Malay
fare are combined with some East meets West fusion
food and some innovative seafood dishes. The book
then branches further afield into the snowy wastes of
Hokkaido and the cityscape of modern Shanghai, all the
while exploring both recipes and cuisines from Japan and
China. Sections on England, Bali, Thailand and France
follow—all showcasing iconic properties in full colour
photography. Foodies will savour the finest in gastronomy
with sustainable ingredients and preparations from the
simple to the complex, the natural to the exuberant.
At-home chefs will find the carefully researched signature
dishes, selected by their celebrated chefs de cuisine for
authenticity, taste and visual appeal, easy to recreate
in their own kitchens. All in all, the book is a veritable
feast for the eye and the palette — and will delight those
interested in a culinary adventure.
British author Kim Inglis is a writer and editor
based in Singapore. She has edited many books,
including the bestseller Tropical Asian Style which she
co-wrote, and has authored on topics as far ranging as
cuisine, spa, lifestyle, architecture and design. Among
her recent books are The Indian Spa, Asian Bar and
Restaurant Design, Tropical Hotels and Bali by Design.
www.kiminglis.com.
Jacob Termansen’s photography has appeared
in magazines and books throughout the world. He
covers lifestyle topics, ranging from hotels and home
interiors to food, architecture and travel. Among his
numerous books on tropical style and hotel architecture
and design, are Island Style, Tropical Style, Tropical
Hotels and Bali by Design. www.termansen.com
Front Cover: A tasty picnic tea from the Cameron Highlands
Resort is laid out amongst the velvety tea fields of the BOH
tea plantation in the Cameron Highlands, Malaysia.
Back Cover: Clockwise from top left, Kaki Agebonoyaki, an
oyster dish from Gonbei San, Kuala Lumpur; an aromatic
crab and coconut soup from The Surin, Phuket; Soft Shell Crab
Maki from Gonbei San; part of the Malay Set, Feast Village,
Pangkor Laut Resort; English high tea from Private Label in
a garden in Bray; picnic on the River Thames, Bray.
F eaturing some of the world’s finest resorts and luxurious destinations from the YTL group, this
book delves into a variety of cuisines and cultures from Malaysia and Southeast Asia into China, Japan
and Europe. Showcasing hotels, restaurants, food courts, markets, and more, the book takes readers on a
gastronomic journey that includes food and restaurant reviews, simple-to-follow recipes and overviews of
a variety of cultures and cuisines.
Food • Flavours • Restaurants • RecipesA Perennial
A PerennialFood •
Flavours • Restaurants •
Recipes
Food • Flavours • Restaurants • RecipesA Perennial Food • Flavours • Restaurants • Recipes
A Perennial
ISBN 978-981-07-3352-0
Text Kim InglisPhotography Jacob Termansen
Jacket_FA2509.indd 1 11/16/12 12:33 PM
8 A Culinary Adventure
14 Seafood Extravaganza Pairing Conservation with Luxury
20 Fragrant Aromas, Vibrant Colours Malay Cuisine
22 Unmistakably Malay Tanjong Jara Resort
30 Sucimurni Smoothies
32 One Island, One Resort
36 Hook, Line and Sinker Fisherman’s Cove
40 Chapman’s Bar Emerald Bay
44 Eastern & Oriental Express Voyage of Discovery
50 English Tea Celebrating an Institution
56 The Quintessential English Country Village
60 A Home away from Home
66 Niseko Fresh Food and Fresh Powder ... Daily
78 Centuries of Tradition Sake and Shochu
80 Healing through Health Japanese Style
82 A Taste of Japan in Kuala Lumpur
90 Sunday Brunch at Shook! Kuala Lumpur
92 Shanghai Pearl of the Orient
96 Dining without Borders Shook! Shanghai
102 Rare Vintages A Connoisseur’s Dream
104 Taste of Shanghai in Kuala Lumpur
108 “Everything that walks, swims, crawls, or flies is edible”
Old Cantonese Saying
114 Lot 10, Kuala Lumpur
120 A Culinary Institution Uncle Lim’s Kitchen
122 A Heritage to Honour Peranakan Cuisine
132 Nyonya Kuih
Tea Time at The Majestic Malacca
134 Bali’s Bounty
136 Fresh Spa Cuisine in Tembok
142 An Ancient Tradition Jamu
144 Thai Theatrics Harmony in a Bowl
146 Restaurant in the Sky Teeq Brasserie
150 Sabai Sabai Beach Life, Thai-style
154 Sundowners Surin-style
158 French Flair Bold Vibrant Provencal Cuisine
162 MUSE Hotel de Luxe
170 Taste of Summer Rosé de Provence
174 Index of Recipes
175 Restaurants, Hotels & Resorts
Con ents
8 A Perennial Feast 9Introduction
Service is key, along with a sense of place and a strong authenticity. Whether the food
is Oriental or Occidental, Peranakan or Provencal, it is composed from fresh, seasonal produce
and presented in a highly personalized manner. It could be a salad or sandwich in a metropolitan
high-rise, a banquet on a beach, or an ice-cold cocktail on a chill-out deck: whatever the product,
the surrounds are salubrious and the flavours fabulous.
YTL Hotels owns and manages a number of different hotels, resorts, restaurants and “homes
away from home” that cover a wide range of locations, brands and price points. Each is very
different from the next, yet they are consistent in quality, luxury, authenticity and service. The aim
of this book is to share some of those experiences: focusing on the culinary offerings, explaining
the different cuisines, exploring the local food philosophies and sharing some of YTL Hotel’s top
chefs’ recipes. We hope you’ll join us for the ride.
A visit to one of the hotels or resorts is always characterised by a huge variety of choice. There
are the Feast Village and Fisherman’s Cove restaurants that pop up in a few countries, as well as
The bespoke experience—where luxury is paired with individuality—is at the core of the culinary adventures outlined in this book. Offered at a number of YTL Hotels’ properties — resorts, restaurants, hotels, food centres — around the world, they vary in cuisine and content, but are united by a common commitment to quality.
A Culinary Adventure
the idiosyncratic Shook! — a restaurant that spans East and West with a powerful panache. Other
offerings are site specific: Chapman’s Cove on the island of Pangkor Laut is named after British
Colonel Frederick Spencer Chapman who escaped from Malaya from the very beach where today’s
restaurant now stands and the Mansion at The Majestic Malacca, found in the dining room of
this former Peranakan home, are two cases in point. They serve food suitable to site: Catch of
the Day in the case of the former and some well-loved Nonya recipes in the latter.
There is variety in the cuisines too: Japanese (both in Japan and elsewhere), modern British,
French, a number of regional Chinese cuisines (Cantonese, Shanghainese, Peranakan), traditional
Malay, Thai and Balinese — there’s even a moveable feast in the form of the delicious cuisine
experienced on the famed Eastern & Oriental Express train. YTL Hotels has no reservations
about offering sushi in Shanghai, Brit-style high tea in the hills of Malaysia, or Malay delicacies in
a garden in Provence. Diversity is the name of the game; unusual experiences the spice of life.
One of the strengths of the various YTL Hotels’ brands is the highly personalised dining
experiences that are customised to individual guests. Dine in splendour beneath billowing waves
of muslin on a pristine spit of sand in Borneo; have a lazy, late breakfast à deux in an open
pavilion beneath the branches of century-old tropical rain forest trees; or sip champagne and
sample cheeses, terrines and canapés in a garden in the South of France. If you fancy a romantic
wedding anniversary dinner with a loved one or a celebration for 200, it can be arranged.
The 18th-century epicurean, Jean Anthelme Brillat-Savarin, once said that “to receive guests
is to take charge of their happiness during the entire time they are under your roof”. This is
what YTL Hotels manages so successfully at all its venues. From the high-end Ritz-Carlton in
Kuala Lumpur to the country house experience in the English village of Bray, attention to detail
is paramount. Staff is on hand to attend to you when you need service; and is discreetly hidden
when you want to be left alone.
The same can be said for the food: If you want a fanfare, it can be arranged; if you want
something informal or casual, that’s equally well catered for. Each cuisine is described in detail,
and the highlights of the various restaurants are outlined. Innovative chefs have created unusual
dishes and drinks: they’re not shy about breaking boundaries, and are more than happy to
share the tricks of their trade. It has to be said that we’ve left the complicated, hard-to-master
recipes with the YTL Hotels’ cooks in their kitchens, but have borrowed many an easier dish and
presented them in the following pages. Ideal for at-home cooks, each recipe feeds six people
and is simple to recreate at home. There are starters, soups, a selection of main courses, and
desserts — from all corners of the globe — and a variety of drinks that harness ingredients,
tastes and textures from many different sources.
The choice is yours: Create a YTL Hotels’ dinner or lunch in your own home; travel to one of
its exotic hotels or restaurants and experience the real thing; or do both. Whatever you decide,
you can’t go wrong really.
14 15Gaya Island ResortMalaysia
Extravaganza Seafoo
Covering just less than 5,000 hectares both below and above water,
Sabah’s Tunku Abdul Rahman Marine Park comprises five islands, vast tracts of
shallow waters, colourful coral reefs, a plentiful and varied marine life, and acres
of untouched tropical rain forest. As such it is the perfect place for a bit of rest and
relaxation, especially if seafood is high on your list of priorities.
Of course, there is no fishing in the park itself, but there are plenty of fresh fish
to be caught around Kota Kinabalu, the town that acts as the gateway to the park.
In fact, the South China Sea and the waters around Sabah house some of the best
sport fishing grounds in the world. You’ll find an impressive variety of fish including
barracuda, grouper, mackerel, marlin, and many more.
A 15-minute boat ride from the marina also takes you to Pulau Gaya and the Gaya
Island Resort, an idyllic haven that pairs activity (snorkelling, nature trekking, diving,
and more) with rest and relaxation. A backdrop of age-old primary rain forest frames
elegant pavilion-style architecture fronting a sandy beach, fish-rich waters and views
to Mount Kinabalu, southeast Asia’s highest mountain. Managing Director of YTL
Corporation, Tan Sri (Dr) Francis Yeoh is keen to point out that the resort is preserving
more than 65 percent of its 52-acre area intact and that construction methods were
sensitively eco-friendly, even though the end result is extremely luxurious.
Not content to rest on its laurels, the resort has embraced a line-fishing initiative
in conjunction with the World Wildlife Fund, sourcing much of its seafood from
fishermen that have eschewed traditional net fishing (that often traps turtles and
other endangered species) for more sustainable line fishing (see photo on page 20).
Gaya Island Resort’s resident marine biologist is always on hand to advise — and
chefs are particularly proud of the fact that they’re able to cook up a feast knowing
that they are supporting the local marine environment.
Naturally, as with all YTL Hotels’ properties, there are a host of culinary options
to consider. Two of the brand’s signatures — Feast Village and Fisherman’s Cove
— take centre stage, but there are also poolside dining options, beach barbecues,
and personalised private beach and villa experiences. Feast Village is an airy, open-
Pairing Conservation with Luxury
previous page A casual picnic is laid out on the beach; in the
background the resort yacht, the Lumba-Lumba, is moored offshore.
opposite, top and bottom Two resort chefs prepare ingredients
for the daily cooking class, where lobster is the dish of the day.
above, clockwise from top left An airy pavilion overlooks the resort pool; Gaya Island Resort pier
and the tranquil waters of the marine park as viewed from a villa deck; a
villa block nestling amongst the rain forest; an ice cold welcome drink; a teamtime brownie is covered in white chocolate embellished with
the resort’s logo — very chic; a selection of cakes served in the
library for tea.
16 Malaysia
above, left to right The Pool Bar & Lounge is bordered by a row
of undulating pillars which look out to the swimming pool and sea
beyond; a walkway at dusk; a table setting at chic Feast Village makes
for a pretty picture with scarlet napkins and glasses.
below The elevated library is lit up at night; it has spectacular views over the marine park and to Mount
Kinabalu in the distance.
opposite Fisherman’s Cove features a wooden deck, private
pavilion and covered dining — in a breezy elevated outdoor setting.
plan affair with undulating service counters, on-trend pendant lights, and a cool
red-and-white palette, all enclosed within a slatted wood perimeter. Open all day, it
offers a huge array of cuisines from Asia and beyond. Crab burgers, delicious salads
and a variety of pasta dishes are as likely to be seen on the menu as prawns in a
spicy sambal sauce and salty fried rice. Situated directly above, Fisherman’s Cove
specialises in seafood and shares two local Sabah recipes with us (see overleaf).
No resort worth its salt these days is without its own luxury yacht, and Gaya
Island Resort doesn’t disappoint with the sleek 64-footer Lumba-Lumba. Sunset
cruises with canapés and main courses grilled à la minute on the upper deck are
accompanied by the finest of wines and champagnes (of course). Another seafaring
adventure can be had with a picnic at private Tavajun Bay; a short five-minute boat
ride brings you to this private arc of white sand, where lunch is served from a
traditional hamper with uniquely crafted utensils on a local coir mat. What could be
more elegant yet more down-to-earth, we ask ourselves?
19Gaya Island Resort
Serves 6For the Fish1 kg coral trout (cut into 170 g fillets per portion)12 g Maldon sea salt30 ml virgin olive oil30 g unsalted buttersalt and pepper to taste
For the Vegetables12 asparagus spears (2 per portion)6 baby carrots (1 per portion)6 Brussel sprouts, baby kai lan or any green-leafed vegetables
For the Sea Foam800 ml good fish stocksalt to taste
Serves 6For the Fish360 g snapper fillets, sliced into 2.5 cm x 8 cm pieces400 ml lime juice 60 ml ginger juice 120 g shallots, finely chopped3 red bird’s eye chillies, finely choppedsalt to taste
For the Coriander Oil50 g coriander leaves 25 g flat-leaf parsley leaves 75 ml virgin olive oil75 ml corn oilsalt to taste
For the Lemon Foam240 g lemon juice240 g lime juice50 g castor sugar10 g salt
For Garnish6 limes, char-grilled2 bird’s eye chillies, finely sliced2 shallots, finely sliced handful sakura mix or other herbs or any colourful cress
For the Nage150 g white onion, finely chopped60 g garlic cloves, finely chopped2 tsp fennel seeds200 g / 1 head fennel, finely chopped150 g black olives, deseeded and finely chopped45 g capers, lightly smashed 5 ripe tomatoes, seeds removed and pulped to a concasse 80 ml Pernod60 ml virgin olive oil800 ml fish stock30 ml lemon juice3 tsp dill, freshly shreddedsalt to taste
Method
For the coriander oil: Bring a large saucepan of salted water to the boil, then place the coriander and parsley leaves in a seive and plunge into the boiling water for 15 seconds. Remove and plunge immediately into a bowl of water filled with ice cubes. Drain the herbs, wrap in a clean tea towel and gently squeeze dry. Roughly chop and place in a blender with the olive oil. Whiz the leaves to break them down, and then add the vegetable oil and whiz for 1 minute at high speed. Leave for several hours to drain naturally through a dampened muslin or a filter-lined coffee sieve. Discard the purée and refrigerate the oil for up to 2 days, or freeze in ice cube trays for up to 3 weeks.
For the fish: Mix all the ingredients together except for the fish slices in a bowl until the salt has dissolved. Pour over the snapper and marinate for an hour.
For the lemon foam: Mix all the ingredients together and whisk until the sugar and salt dissolve. It is best to use a hand blender to achieve a foamy consistency.
To assemble: Arrange the snapper fillets and garnish on a plate, then drizzle the coriander oil and lemon foam around and on top. Serve immediately.
Pan-seared Borneo Coral Trout with Fennel & Olive Nage
Provencal in inspiration, Sabah in style. This unique, fresh-from-the-sea fish dish will tempt any palette. Remember … when making a foamy sauce, it is best to whisk it up at the last minute (literally); and be sure to use a hand whisk, not an electronic one.
Snapper Hinava
Similar to Peruvian ceviche, this excellent, tart starter has been prepared and consumed in Sabah since time immemorial. The teeming waters around Borneo have given locals a variety of fish to choose from, while limes and coriander have provided the marinade. Delicious as a light starter, at-home hinava will remind you of your sojourn in Sabah.
Method
For the fish: Heat a heavy pan over a medium-high heat. Season the fish on the meat side with salt and pepper, then, when the pan is good and hot, add the olive oil, followed by the butter. As soon as the foaming subsides, place the fish in the pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking, then cook until a golden crust forms on the skin. Carefully turn the fillets and bake in the oven at a heat of 180º C for 4 minutes.
For the nage: Sweat the onions, fennel seed and garlic in olive oil for two minutes over a low heat, then add fennel, black olives, capers, tomatoes and cook for a further minute. Add the Pernod and reduce. Add the fish stock, dill and lemon juice, then return to a simmer and season to taste.
For the vegetables: Bring a large pot of water to boil over a high heat, then just before blanching the vegetables, add a couple of tablespoons of salt to the boiling water. Salt helps to maintain colour and improve flavour, but it may be omitted if you wish. Add the vegetables to the pot, blanch each vegetable separately. Every 30 seconds, test to see if they are done. Most vegetables take between 2 to 5 minutes. When the vegetables are cooked, remove from the boiling water with a slotted spoon. Set aside.
For the foam: Heat up a small saucepan, add all the ingredients and bring to a simmer. Then, using a hand blender, whisk into a foam.
To assemble: Pour the nage into a soup plate, arrange the asparagus and carrot in the centre. Place the fish on top and spoon the sea foam on and around. Serve immediately.
21Malay Cuisine20 Malaysia
As Malaysia is a multi-ethnic society, with varying cultures and peoples
living in one country, it isn’t surprising that Malay cuisine is multi-faceted. Each region
sports a regional dish — and many borrow culinary techniques and ingredients from
outsiders who have either settled in the country or were involved in the spice trade
of yore. As such, Malaysia has a rich gastronomic history, with Malay traditions
fusing with skills introduced by Arabs, Persians, Chinese, Indians and Europeans.
Malay adaptations of curry dishes are called kari or gulai, there’s satay (originally
from Java and Sumatra), mee or noodle dishes with a Chinese influence. No
discussion of Malay food is complete without mention of the various kuih (the
plural is kuih-muih), a selection of cakes, pastries and sweets eaten as snacks, and
the variety of rice dishes — nasi lemak, rice steamed with coconut milk, and nasi
goreng, fried rice, being the most ubiquitous.
above Crispy banana fritters with vanilla cream from the kitchens of
Tanjong Jara Resort (see overleaf).
right The line-fishing initiative started by the World Wildlife Fund
and supported by Gaya Island Resort (pages 14–16) supports fishermen
such as this one, who have eschewed trawling with nets for fishing by hand.
opposite The covered market at Dungun on Malaysia’s east coast
reveals its fresh produce. Clockwise from top right: fresh ikan selar
kuning or yellowtail scad; mini round eggplants; crabs; kacang botol or
winged beans; tasty local satay, skewers of grilled meat.
Fragrant Aromas, Vibrant Colours
Malay Cuisine
Even though a journey through the country reveals many signature dishes, each
having their own distinctive tastes, where they are united is in their generous use
of spices, most specifically lemongrass, ginger, garlic, shallots, kaffir limes and fresh
chillies. Both fresh and dried spices and numerous roots are readily available, so
they also feature in many dishes. Sambal, a condiment made from shrimp paste or
belacan, chillies, onions and garlic, is to be found in every household, as is a spice
paste called rempah. Sautéed in oil to bring out its flavourful aroma, the latter has
a toasty spiciness that brings richness to many recipes.
Another unifying factor is the freshness of produce. As with most southeast
Asian countries, the tropical heat has resulted in a cuisine that is cooked from
fresh — fish freshly caught from the seas, fruit and vegetables recently plucked
from the fields and woods, meat freshly culled and prepared in the halal way. Other
important ingredients are coconut milk (santan) used to give dishes a rich, creamy
character and tamarind paste, pulp extracted from tamarind pods, to add a sour or
tangy taste most specifically to fish and seafood recipes.
As with many other Asian cuisines, nearly every Malay meal is served with rice.
Unlike Western or Japanese meals, where course follows course, in a Malay meal
all dishes are served at once.
22 Malaysia
Tanjong Jara Resort
A great place to totally immerse oneself in the Malay experience —
both culinary and otherwise — is Tanjong Jara Resort, a relaxed vacation spot
that is steeped in age-old Malay traditions. Situated in Malaysia’s heartland in
Terengganu province, it is set along a coastline of fishing villages, coconut groves,
white powdery sand and a sea teeming with coral and marine life.
Laidback yet luxurious, Tanjong Jara was the first deluxe tourist accommodation
to be built on Malaysia’s eastern coast. Its primary aims were to sustain and
preserve the local architectural heritage, encourage local crafts and establish a
mutually supportive relationship with nearby communities. This it has succeeded
in admirably: accommodations are modelled after istanas, wooden palaces of great
beauty and dignity built by the earlier Sultans of east coast Malaysia, the resort
employs many local people, and it has immersed itself in the community with all
expeditions, experiences and outings an exploration of local culture.
Unmistakably Malay
below A chef demonstrates the art of de-boning and filleting a fish
in a cooking class.
opposite Breakfast, with fresh juices and fruit, is laid out at one of
the resort’s open-air restaurants.
24 25Tanjong Jara ResortMalaysia
above With illumination from hurricane lamps, candles and an indigo sky, guests are invited for a private dinner on the shores of the South China Sea. The sounds of the gamelan and the lapping of waves enhance the romantic mood. opposite More fresh produce from the market.
The Malay concept of sucimurni, which embraces tranquility and purity through wholesome living, permeates through Tanjong Jara in the same way that the river meanders through the resort — softly, slowly, quietly, with the minimum of fuss.
On the cuisine front, guests are encouraged to visit the local market at nearby
Dungun: here they can sample local delicacies such as keropok lekor, a type of
soft fish cracker eaten straight out of the wok and dipped in chilli sauce. Or they
can bargain for local fruits, veggies and seafood, then cook them at the resort’s
well-established Cooking School where they’ll be introduced to the creative culinary
heritage of Malaysia’s Malay, Chinese and Indian residents. It’s a hugely instructive
way to spend the day and culminates in a (hopefully) delicious meal.
All dining options celebrate the tastes and aromas of local fare. A harmonious
balance of nutrition and flavour with a home-cooked touch, dishes are freshly
cooked often to order. The restaurant Di Atas Sungei (Malay for “Above the River”)
doesn’t even have a menu: Situated above the river that meanders through the
resort, guests are guided by the resort’s chefs who give their recommendations for
the day. Another venue is Nelayan translating as “Fisherman”: here, the freshest
seafood is cooked in a variety of mouthwatering ways.
We share some of Tanjong Jara’s culinary secrets with you overleaf — recipes
for the famous Beef Rendang, a beef stew flavoured with local spices and coconut
cream, and a fish dish that is sour, spicy and extremely satisfying. And since no
meal is complete without a local dessert, there’s a couple of sweet options as well:
some of the famous kuih-muih and a mango soufflé: the latter may not be Malay
in origin but the super local fruits couldn’t get more tropical if they tried.
26 27Tanjong Jara ResortMalaysia
Serves 6250 ml coconut milk from 2 old coconuts1 turmeric leaf, torn and knotted5 Kaffir lime leaves1 stalk lemongrass, bruised1–2 pieces asam gelugor fruits (if unavailable, use juice from 2 limes)120 g red chillies, finely sliced1 kg beef, fat and sinew removed, cut into 3 cm cubes
selection of ground spices 45 g galangal, chopped 12 g fresh turmeric, chopped 12 g ginger, chopped 200 g red chillies, chopped 4 shallots, diced pinch salt
Method
Mix and pound all the spices together until they are thoroughly combined.
Simmer the coconut milk with the turmeric leaf, Kaffir lime leaves, lemongrass, asam gelugur or lime juice, sliced chillies and ground spices until the milk thickens and becomes oily (approximately 3 minutes).
Reduce the heat, add the beef and cook for about 10 minutes until tender.
Stir occasionally until the spices dry and turn brown.
Optional: Combine rendang with 300 grams small potatoes. Soak potatoes in water for 15 minutes then scrub with a soft brush to clean the skins. Boil until fully cooked. Add to the gravy together with beef.
Serve with steamed rice.
Serves 61 kg red snapper, cut into cubes 140 g kesum leaves (knotweed)250 ml cooking oil80 g tamarind pulp100 g shallots50 g garlic50 g galangal25 g turmeric, fresh240 g tomatoes, cut into wedges100 g chilli paste (from an Asian supermarket)5 stalks lemongrass, crushed500 ml water5 Kaffir lime leaves2 stalks ginger blossom, quartered
Method
Heat the oil in a large pan or wok and sauté the blended garlic, galangal, shallot and turmeric. Once well combined, add the chilli paste, lemongrass, Kaffir lime leaves — and sauté for a further 2 minutes.
Pour in the tamarind pulp and water, bring to the boil.
Place the pre-cut fish and quartered ginger blossom in the wok, season with salt, and simmer for 15 minutes. Add the tomatoes and kesum leaves, simmer for a minute and remove from the heat. (NB: Vegetables like eggplant, lady’s fingers and/or cabbage can be added if liked.)
Serve immediately with steamed rice.
Beef Rendang
This rich and tender coconut beef dish is incredibly flavourful — a true Malay classic. Often served on ceremonial occasions, it cooks for a long time, so all the spices and coconut milk are fully absorbed into the meat.
Ikan Assam Pedas
Assam pedas literally translates as sour spicy, and ikan is fish — so here we’ve got a traditional Malay spicy fish dish that relies on the flavour of tamarind juice absorbed into the fish flesh. Every family has their own take on ikan assam pedas: Tanjong Jara’s version is pungent and powerful with a sauce that is fiery hot and satisfyingly sour.
28 29Tanjong Jara ResortMalaysia
Makes 15 pieces
For the Batter180 g plain flour1/3 tsp salt1 ½ eggs, beaten50 g pandan leaves, blended with 350 ml water, straineda little green food colouring, if necessary
For the Filling3 cups grated coconut flesh (about ¾ coconut)90 g palm sugar (gula Melaka), chopped3 tbsp water 1 pandan leaf, knotted1/3 tsp salt1 tsp cornflour, mixed with 1 tbsp water, for thickening
Kuih Ketayap
The beautiful green colour of this doughy snack comes from the pandan leaf addition, while the taste is sweetly coconut flavoured. It’s ideal as a snack, hot or cold, at any time of the day.
Method
To make the batter, sieve the flour and salt in a mixing bowl. Make a well in the centre and add the eggs, pandan fluid and colouring gradually, all the while mixing the flour into the water and slowly working from the centre outwards. When all is mixed, strain through a sieve to get a fine batter, and leave to stand for half an hour.
For the filling, heat the palm sugar and water in a saucepan until syrupy. Add the coconut, pandan leaf and salt, stirring all the while. Add the cornflour and water mix, and continue to cook until it thickens (approximately 12 minutes). Set aside to cool.
Heat a 15 cm/6 inch non-stick frying pan, grease with a little oil, then pour 1 scoop of batter into the pan; tilt it quickly to form a thin pancake. Cook on a low heat until set (approximately 6 minutes), then remove from the pan, place 1 tbsp filling on the pancake and roll up tightly like a popiah.
Repeat with the rest of the mixes, then place all on a serving plate and serve hot or cold as a snack or dessert.
Serves 6250 ml milk2 tbsp vanilla essence85 g fresh mango, puréed80 g sugar45 g flour25 g butter6 egg yolks
For the Meringue6 egg whites80 g sugar
Mango Soufflé
Sweet, intense and creamy, this summer pudding is redolent of the tropics. The scent and flavour of ripe mango predominates, while the texture is soft and light. For something refreshing on a hot day, this simple soufflé is hard to resist.
Method
Put the milk, mango purée and vanilla essence into a saucepan, and bring to the boil. When the mix reaches boiling point, pour in the sugar and flour bit by bit and stir until the sugar dissolves and there are no lumps.
Remove from heat, set aside and allow to cool for approximately 2 to 3 minutes.
When the mix has cooled down, add the butter, stirring continuously until the butter combines with the mango mix. Repeat with the egg yolk, then allow to cool.
For the meringue, beat the egg whites and sugar until the mix forms into soft peaks, then fold in with the mango mix. It is best to use a spatula instead of a whisk for this, as this maintains the bubbles that help the soufflé to rise.
Spoon the mix into 6 separate ramekins or a mould that has been greased with butter, then bake in an oven set at 230ºC for approximately 12 to 13 minutes, by which time the soufflé should have both risen and cooked through.
Serve with vanilla ice cream, if required.
30 31Tanjong Jara ResortMalaysia
Indelibly anchored in its milieu, Tanjong Jara Resort offers guests a
totally authentic experience of real Malay life. Ninety percent of its staff comes
from nearby villages with the aim of imparting the Malay philosophy of sucimurni
to the guests. Roughly translated, this is a way of life that embraces purity of spirit,
wellness and revitalisation.
A good way to embrace this is to whip up one of the resort’s wholesome
smoothies. Containing the freshest of local fruits and veggies — pineapples,
oranges, cucumbers, bananas to name a few — along with roselle juice, they are
tantalisingly tropical. Roselle is a type of red hibiscus (Hibiscus sabdariffa L) that
was introduced to Malaysia from India and grows in profusion around the resort. Its
juice has recently been manufactured and sold as a healthy concentrate, a little like
the European cassis. High in Vitamin C and anthocyanins, it is easily made into a
juice. Mix with water in a ratio of 1:8 or 1:10 depending on how sweet you want it.
Sucimurni Smoothies
Ingredients1 to 2 pieces cucumber (depending on size)30 ml roselle juice8 ice cubes
Ingredientsjuice from 3 oranges, freshly squeezed30 ml roselle juice8 ice cubes
Serambi
Method
Put all ingredients into an electric blender and mix, in interval mode, until thoroughly combined. Garnish with a hibiscus flower or preserved roselle blossom and pandan leaf — and serve immediately.
Ingredients120 ml pineapple juice dash of cream30 ml roselle juice8 ice cubes
Anjung
Method
Mix all in an electric blender and pour into a suitable glass. Garnish with a cucumber wheel and preserved roselle blossom — and serve immediately.
Sucimurni Smoothie
Method
Blend the pineapple juice, cream and 15 ml of the roselle juice with the ice cubes, then pour into a glass. Pour the remaining roselle juice on top, so that it sinks to the bottom of the glass. Garnish with slices of pineapple — and serve immediately.
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